The scent of gingerbread makes me think of Christmas every time I smell it. I envision growing up and making homemade gingerbread cookies with my mom and I have such fond memories of holiday baking with her. Other than gingerbread cookies, I really have never done anything else related to gingerbread. This recipe was the perfect dish to try out for the holiday season.
I am a loyal fan of "breakfast for dinner" nights in our house and these were a smashing hit, even with a husband that doesn't prefer anything that is remotely gingerbread tasting. These delicious babies are healthy for you as well, so no guilt when you eat a lot of them. Feel free to make these and freeze them. They reheat very well. You can also whip up a batch and just put them in the refrigerator and heat a few up for breakfast during the work week.
Gingerbread Waffles or Pancakes
Serving size depends on how big you make the pancakes or waffles
Adapted from: http://debbidoesdinnerhealthy.blogspot.com/2010/11/gingerbread-pancakes.html
Ingredients:
1 1/2 cups white whole wheat flour or all purpose flour (you could do half and half also)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon lite salt
3/4 teaspoon ground ginger
2 teaspoons ground cinnamon
1 egg OR 2 egg whites OR 1/4 cup egg substitute (I used 2 egg whites)
1/2 teaspoon pure vanilla extract
2 tablespoons brown sugar or brown sugar substitute (I used Splenda Brown Sugar blend)
1/4 cup molasses
1 1/4 cups water
Pure maple syrup OR sugar free maple flavored syrup (obviously pure maple syrup is very high in calories and has lots of sugar, so if you use this make sure to use sparingly) - I use sugar free syrup in my house
Directions:
-In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger and cinnamon.
-In a small separate bowl, beat egg whites with vanilla and molasses until smooth. Add the water and whisk until combined.
-Combine the wet ingredients with the dry ingredients and make sure to stir until thoroughly mixed.
-Heat a waffle maker or pancake griddle and spray with nonstick cooking spray
-Add approx 1/3 cup of batter onto hot waffle maker and let cook until the light says it is ready. Complete this process with all batter.
-Spread some light butter on a waffle and drizzle with syrup
-Serve
*Suggestions:
-You can make waffles with a waffle maker or you can make pancakes. I decided on waffles this time but know this would be delicious as pancakes.
-I believe you could use milk instead of water but I am not 100% sure how they would turn out.
Enjoy! :)
Wednesday, November 30, 2011
Green Chile-Cheese Rice Casserole
I love cooking with brown rice but I tend to get bored with the same rice recipes. I found this recipe and wanted to try it out. The original recipe looked good but I went with suggestions and added a few things to zest it up. Let me know what you think of this delicious dish.
Green Chile-Cheese Rice Casserole
Serves 4-6
Adapted from: http://www.meals.com/Recipes/Green-Chile-Cheese-Rice-Casserole.aspx?recipeid=27724
Ingredients:
1 tablespoon light butter or margarine
1 small onion, chopped
4 cups cooked brown rice or white rice - prefer brown rice because of the whole grains
2 cups or 8 oz shredded reduced fat sharp cheddar cheese
1 10oz package of frozen chopped spinach, thawed and drained of excess water
1 1/2 cups fat free or reduced fat sour cream
3 (4 oz) cans diced green chiles
3/4 cup Fat free or reduced fat evaporated milk
pepper for seasoning purposes
1 large jalapeno - seeded and diced - optional
1 can Original Rotel, drained - optional
Directions:
-Preheat oven to 375 degrees and lightly grease a 2-quart casserole dish. I sprayed it with nonstick cooking spray.
-In a large, nonstick skillet, melt butter. Add onion; cook and stir occassionally until the onions are sauteed.
-Remove the skillet from the heat source and add in the rice, 1 1/2 cups shredded cheese, spinach, sour cream, chiles, evaporated milk, black pepper, jalapenos, and rotel.
-Spoon mixture into prepared casserole dish
-Bake for 45-50 minutes or until bubbly around the edges. Once finished baking, top with remaining shredded cheese and return to oven to melt the cheese on top.
-Serve
Enjoy! :)
Green Chile-Cheese Rice Casserole
Serves 4-6
Adapted from: http://www.meals.com/Recipes/Green-Chile-Cheese-Rice-Casserole.aspx?recipeid=27724
Ingredients:
1 tablespoon light butter or margarine
1 small onion, chopped
4 cups cooked brown rice or white rice - prefer brown rice because of the whole grains
2 cups or 8 oz shredded reduced fat sharp cheddar cheese
1 10oz package of frozen chopped spinach, thawed and drained of excess water
1 1/2 cups fat free or reduced fat sour cream
3 (4 oz) cans diced green chiles
3/4 cup Fat free or reduced fat evaporated milk
pepper for seasoning purposes
1 large jalapeno - seeded and diced - optional
1 can Original Rotel, drained - optional
Directions:
-Preheat oven to 375 degrees and lightly grease a 2-quart casserole dish. I sprayed it with nonstick cooking spray.
-In a large, nonstick skillet, melt butter. Add onion; cook and stir occassionally until the onions are sauteed.
-Remove the skillet from the heat source and add in the rice, 1 1/2 cups shredded cheese, spinach, sour cream, chiles, evaporated milk, black pepper, jalapenos, and rotel.
-Spoon mixture into prepared casserole dish
-Bake for 45-50 minutes or until bubbly around the edges. Once finished baking, top with remaining shredded cheese and return to oven to melt the cheese on top.
-Serve
Enjoy! :)
Tuesday, November 29, 2011
Creamy Turkey & Wild Rice Soup
I wanted to make a new soup recipe and this is what I tried. I make homemade chicken noodle soup and beef & barley soup quite frequently. I just wanted something a little different but still stay healthy and affordable. This is a great recipe to use any leftover turkey from Thanksgiving. The original recipe is for creamy chicken and wild rice soup, but I like to switch things up and I decided to try leftover turkey instead of chicken. This soup is perfect for a chilly day. It is healthy, hearty, and warms you right up. Since there is rice in the soup, you might try to have some fresh fruit with it instead of bread or rolls. For a small family, this soup will feed you for a few meals. I hope you enjoy it as much as we did.
Creamy Turkey & Wild Rice Soup
Serves 6 heaping portions
Adapted from: http://www.preventionrd.com/money-matters-creamy-chicken-wild-rice-soup/
Ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
2 cloves of garlic, minced or 1 teaspoon minced garlic in oil
2 large carrots, peeled and diced
3 celery stalks, diced
1 pound of cooked turkey - cut into bite size pieces
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
black pepper for seasoning purposes
1/2 teaspoon lite salt
1 cup wild rice mix, dry
6 cups of water
1/3 bunch fresh parsley, minced or 2 tablespoons dried parsley
2 tablespoons light butter
2 tablespoons white whole wheat flour
2 1/2 cups 1% milk or any milk you prefer
Directions:
-In a nonstick skillet, heat olive oil over medium heat. Add the onion and garlic to the pan and saute for about 5 minutes.
-Add celery and carrots to the skillet and cook an additional 5 minutes
-Add the turkey, bay leaf, oregano, thyme, black pepper, dry rice, and water to the pot and bring to a boil over medium high heat.
-Once the soup is boiling, you will turn heat to low and simmer for 45 minutes. Make sure to stir occassionally.
-After 15 minutes before the soup is going to be done, take a small sauce pan and melt the butter over medium heat. Once the butter is melted, whisk in the flour. Cook and whisk the butter and flour mixture for two minutes. Whisk in the milk and allow the pan to come to a simmer, whisking occassionally. This will come to be a thick cream sauce.
-Add the parsley and thickened milk mixture to the pot of soup. Season with salt and pepper to taste.
-Serve
*Tips:
-If you have leftover chicken, this would work in place of turkey.
-If you don't care for wild rice or don't have any, you can replace it with brown rice.
Enjoy!
Creamy Turkey & Wild Rice Soup
Serves 6 heaping portions
Adapted from: http://www.preventionrd.com/money-matters-creamy-chicken-wild-rice-soup/
Ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
2 cloves of garlic, minced or 1 teaspoon minced garlic in oil
2 large carrots, peeled and diced
3 celery stalks, diced
1 pound of cooked turkey - cut into bite size pieces
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
black pepper for seasoning purposes
1/2 teaspoon lite salt
1 cup wild rice mix, dry
6 cups of water
1/3 bunch fresh parsley, minced or 2 tablespoons dried parsley
2 tablespoons light butter
2 tablespoons white whole wheat flour
2 1/2 cups 1% milk or any milk you prefer
Directions:
-In a nonstick skillet, heat olive oil over medium heat. Add the onion and garlic to the pan and saute for about 5 minutes.
-Add celery and carrots to the skillet and cook an additional 5 minutes
-Add the turkey, bay leaf, oregano, thyme, black pepper, dry rice, and water to the pot and bring to a boil over medium high heat.
-Once the soup is boiling, you will turn heat to low and simmer for 45 minutes. Make sure to stir occassionally.
-After 15 minutes before the soup is going to be done, take a small sauce pan and melt the butter over medium heat. Once the butter is melted, whisk in the flour. Cook and whisk the butter and flour mixture for two minutes. Whisk in the milk and allow the pan to come to a simmer, whisking occassionally. This will come to be a thick cream sauce.
-Add the parsley and thickened milk mixture to the pot of soup. Season with salt and pepper to taste.
-Serve
*Tips:
-If you have leftover chicken, this would work in place of turkey.
-If you don't care for wild rice or don't have any, you can replace it with brown rice.
Enjoy!
Monday, November 28, 2011
Twice-Baked Sweet Potatoes with Sage, Brown Butter, and Gruyere
Do you have some extra sweet potatoes leftover from Thanksgiving? I know I do and I know exactly what I am making with them. The recipe below is a great way to use sweet potatoes as a side dish with your meal. Sweet potatoes are extremely nutritious and should be incorporated into your meals each and every week. I know we eat them quite a bit in our household. If we have any kind of potato dish, I make it with sweet potatoes instead of regular white potatoes.
Now, a lot of people like sweetened sweet potato dishes but this is most definitely a savory type sweet potato dish. This is why it is a big hit in my house. Definitely try this one out! These will be served with some grass-fed beef ribeye steaks and fresh cut up strawberries and blackberries.
Twice-Baked Sweet Potatoes with Sage, Brown Butter, and Gruyere Cheese
Serves: 4 if you only eat one half of a potato or 2 if you eat a whole potato
Adapted from: http://www.pink-parsley.com/2011/11/twice-baked-sweet-potatoes-with-sage.html
Ingredients:
2 sweet potatoes, scrubbed and dried off
4 tablespoons light butter - I use 3 tablespoons and find that to be enough
1/2 cup fresh bread crumbs or plain panko breadcrumbs - I use panko breadcrumbs
4 teaspoons fresh sage, chopped or 1/2 teaspoon dried sage - I use dried sage
salt and pepper for seasoning - I omit the salt
1/4 cup freshly grated Gruyere cheese
2 teaspoons real maple syrup
2 tablespoons fat free sour cream or fat free plain greek yogurt - I use fat free sour cream
pinch of red cayenne pepper for some spice
Directions:
-Preheat oven to 400 degrees.
-Place sweet potatoes on a baking sheet and place in preheated oven for 30-45 minutes. You will know they are done when you can stick a fork all the way through them. You don't want them overcooked so just check periodically.
-Remove from the oven and allow to cool enough for you to handle them
-Cut each potato in half lengthwise and scoop out the filling. Place filling in a medium sized bowl. Mash with a potato masher or an electric mixer until smooth.
-In a small nonstick skillet, melt butter over medium heat, whisking constantly. When the butter is a deep golden brown color and has some dark brown specks in it, remove from heat immediately.
-In a small bowl, combine the breadcrumbs, 1 tablespoon of melted brown butter, 1/2 the dried sage, and salt and pepper. Set aside.
-To the bowl of mashed sweet potatoes, add the remaining brown butter, the other 1/2 of dried sage, shredded cheese, maple syrup, cayenne, and yogurt or sour cream and combine well.
-Take the contents of the bowl and start filling the sweet potato skins that you scooped out of originally.
-Sprinkle the breadcrumb mixture on top of each potato half and return to oven for 10-15 minutes.
-Serve
Enjoy! :)
Now, a lot of people like sweetened sweet potato dishes but this is most definitely a savory type sweet potato dish. This is why it is a big hit in my house. Definitely try this one out! These will be served with some grass-fed beef ribeye steaks and fresh cut up strawberries and blackberries.
Twice-Baked Sweet Potatoes with Sage, Brown Butter, and Gruyere Cheese
Serves: 4 if you only eat one half of a potato or 2 if you eat a whole potato
Adapted from: http://www.pink-parsley.com/2011/11/twice-baked-sweet-potatoes-with-sage.html
Ingredients:
2 sweet potatoes, scrubbed and dried off
4 tablespoons light butter - I use 3 tablespoons and find that to be enough
1/2 cup fresh bread crumbs or plain panko breadcrumbs - I use panko breadcrumbs
4 teaspoons fresh sage, chopped or 1/2 teaspoon dried sage - I use dried sage
salt and pepper for seasoning - I omit the salt
1/4 cup freshly grated Gruyere cheese
2 teaspoons real maple syrup
2 tablespoons fat free sour cream or fat free plain greek yogurt - I use fat free sour cream
pinch of red cayenne pepper for some spice
Directions:
-Preheat oven to 400 degrees.
-Place sweet potatoes on a baking sheet and place in preheated oven for 30-45 minutes. You will know they are done when you can stick a fork all the way through them. You don't want them overcooked so just check periodically.
-Remove from the oven and allow to cool enough for you to handle them
-Cut each potato in half lengthwise and scoop out the filling. Place filling in a medium sized bowl. Mash with a potato masher or an electric mixer until smooth.
-In a small nonstick skillet, melt butter over medium heat, whisking constantly. When the butter is a deep golden brown color and has some dark brown specks in it, remove from heat immediately.
-In a small bowl, combine the breadcrumbs, 1 tablespoon of melted brown butter, 1/2 the dried sage, and salt and pepper. Set aside.
-To the bowl of mashed sweet potatoes, add the remaining brown butter, the other 1/2 of dried sage, shredded cheese, maple syrup, cayenne, and yogurt or sour cream and combine well.
-Take the contents of the bowl and start filling the sweet potato skins that you scooped out of originally.
-Sprinkle the breadcrumb mixture on top of each potato half and return to oven for 10-15 minutes.
-Serve
Enjoy! :)
White Beans with Garlic and Rosemary
Now that Thanksgiving is done with, I will be back to posting recipes for the every day dinner.
I am just starting to realize that you can have different kinds of beans as your protein for a meal. It definitely takes some convincing to my husband, but he is slowly wrapping his head around the idea. Beans are so good for you. They are high in fiber and loaded with protein. They are usually fat free or low fat and essential for a nutritious and balanced diet. An added bonus is that beans are very cheap to buy and meat can get pricey in the stores. Another bonus is that beans fill you up so you don't need a lot of them at each meal. I was searching for a simple bean recipe and this is what I found and tried out. It was tasty!
White Beans with Garlic and Rosemary
Serves: 3-4
Adapted from: http://tastykitchen.com/recipes/main-courses/white-beans-with-garlic-rosemary/
Ingredients:
1 tablespoon olive oil
2 cloves of garlic, minced OR 1 teaspoon minced garlic in oil
1 tablespoon fresh rosemary, finely chopped OR 1/2 teaspoon dried rosemary
1 15oz can white cannellini beans, drained and rinsed
salt and pepper to taste - omitted salt and just used pepper
Directions:
-In a medium saucepan, add the olive oil and heat over medium high heat.
-Saute the garlic and rosemary in the olive oil for just a few minutes, stirring frequently.
-Add the beans and heat thoroughly.
-Season with salt and pepper
-Serve
Enjoy! :)
I am just starting to realize that you can have different kinds of beans as your protein for a meal. It definitely takes some convincing to my husband, but he is slowly wrapping his head around the idea. Beans are so good for you. They are high in fiber and loaded with protein. They are usually fat free or low fat and essential for a nutritious and balanced diet. An added bonus is that beans are very cheap to buy and meat can get pricey in the stores. Another bonus is that beans fill you up so you don't need a lot of them at each meal. I was searching for a simple bean recipe and this is what I found and tried out. It was tasty!
White Beans with Garlic and Rosemary
Serves: 3-4
Adapted from: http://tastykitchen.com/recipes/main-courses/white-beans-with-garlic-rosemary/
Ingredients:
1 tablespoon olive oil
2 cloves of garlic, minced OR 1 teaspoon minced garlic in oil
1 tablespoon fresh rosemary, finely chopped OR 1/2 teaspoon dried rosemary
1 15oz can white cannellini beans, drained and rinsed
salt and pepper to taste - omitted salt and just used pepper
Directions:
-In a medium saucepan, add the olive oil and heat over medium high heat.
-Saute the garlic and rosemary in the olive oil for just a few minutes, stirring frequently.
-Add the beans and heat thoroughly.
-Season with salt and pepper
-Serve
Enjoy! :)
Wednesday, November 23, 2011
Thanksgiving Recipe Idea: Herb-Roasted Turkey Breast
I realize that most of you will be cooking whole turkey's on Thanksgiving. However, for smaller families, or families that wish to have turkey and ham or roast on the holiday, this is a great recipe to use. This recipe is small enough that you won't be stuck with tons of leftover turkey either. It is simply delicious and I hope you will try it out. If not on Thanksgiving, definitely another evening for supper.
Herb-Roasted Turkey Breast
Serves: 6-8 people
Adapted from: http://bakeitafterall.blogspot.com/2010/02/herb-roasted-turkey-breast.html
Ingredients:
1 bone-in turkey breast or boneless turkey breast (5-7 pounds)
1 tablespoon minced garlic or 3 cloves garlic minced
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 teaspoons kosher salt (i use Morton Lite salt)
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
water
Directions:
-Preheat oven to 325 degrees.
-Wash turkey breast and pat dry with paper towels. Place the turkey breast, skin side up, on a rack in a roasting pan.
-In a bowl, combine garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice and combine mixture thoroughly.
-Loosen the skin from the meat by gently using your fingertips. Try not to rip the skin. You will then smear half of the herb mixture between the turkey and skin. Spread evenly.
-Take the remaining amount of mixture and spread on top of the turkey breast.
-Pour 1 cup of dry white wine in the bottom of the roasting pan.
-Feel free to add additional cups of wine or water. This will be used to make your pan gravy and some of the liquid evaporates while cooking. (I use 3 cups of white wine and 2 cups water)
-Roast the turkey breast for 1 3/4 - 2 hours or until the skin is golden brown and the thermometer reads 165 degrees in the thickest and meatiest area of the turkey breast.
-You can cover the turkey breast loosely with foil if the skin is getting darker than you want.
-When turkey is done, cover it and let it rest for 15 minutes.
-Make a pan gravy with your drippings.
Enjoy! :)
Herb-Roasted Turkey Breast
Serves: 6-8 people
Adapted from: http://bakeitafterall.blogspot.com/2010/02/herb-roasted-turkey-breast.html
Ingredients:
1 bone-in turkey breast or boneless turkey breast (5-7 pounds)
1 tablespoon minced garlic or 3 cloves garlic minced
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 teaspoons kosher salt (i use Morton Lite salt)
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
water
Directions:
-Preheat oven to 325 degrees.
-Wash turkey breast and pat dry with paper towels. Place the turkey breast, skin side up, on a rack in a roasting pan.
-In a bowl, combine garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice and combine mixture thoroughly.
-Loosen the skin from the meat by gently using your fingertips. Try not to rip the skin. You will then smear half of the herb mixture between the turkey and skin. Spread evenly.
-Take the remaining amount of mixture and spread on top of the turkey breast.
-Pour 1 cup of dry white wine in the bottom of the roasting pan.
-Feel free to add additional cups of wine or water. This will be used to make your pan gravy and some of the liquid evaporates while cooking. (I use 3 cups of white wine and 2 cups water)
-Roast the turkey breast for 1 3/4 - 2 hours or until the skin is golden brown and the thermometer reads 165 degrees in the thickest and meatiest area of the turkey breast.
-You can cover the turkey breast loosely with foil if the skin is getting darker than you want.
-When turkey is done, cover it and let it rest for 15 minutes.
-Make a pan gravy with your drippings.
Enjoy! :)
Monday, November 21, 2011
Healthy Apple Cider Gravy for Thanksgiving
I am baking a homemade apple bundt cake with apple cider buttercream frosting for Thanksgiving. I am going to have extra apple cider leftover. I have decided that I am going to make this gravy recipe to use with our turkey this Thanksgiving.
Healthy Apple Cider Gravy
Serves: 2 1/4 cups gravy
Adapted from: http://www.eatingwell.com/recipes/cider_gravy.html
Ingredients
4 cups reduced sodium chicken broth, divided
3 tablespoons white whole wheat flour OR all purpose flour
1 1/4 cups apple cider
2 tablespoons cider vinegar
1/4 teaspoon salt
ground pepper, to taste
Directions:
-In a small bowl, whisk 1/2 cup chicken broth and flour in a small bowl until smooth and set aside.
-In a large, nonstick saucepan, add cider and cinegar and bring to a boil and then simmer for 6 to 8 minutes.
-Add the remaining 3 1/2 cups chicken broth and turn the heat to high. Return mixture to a boil and make sure to whisk often.
-Boil until the liquid is reduced by about half, which is about 8 to 12 minutes.
-Whisk the flour mixture that was set aside into the saucepan and boil for 1 to 3 minutes, whisking/stirring constantly, or until gravy mixture is thickened.
-Remove gravy from heat source and add salt and pepper to season. Stir on good time before serving.
Enjoy! :)
Healthy Apple Cider Gravy
Serves: 2 1/4 cups gravy
Adapted from: http://www.eatingwell.com/recipes/cider_gravy.html
Ingredients
4 cups reduced sodium chicken broth, divided
3 tablespoons white whole wheat flour OR all purpose flour
1 1/4 cups apple cider
2 tablespoons cider vinegar
1/4 teaspoon salt
ground pepper, to taste
Directions:
-In a small bowl, whisk 1/2 cup chicken broth and flour in a small bowl until smooth and set aside.
-In a large, nonstick saucepan, add cider and cinegar and bring to a boil and then simmer for 6 to 8 minutes.
-Add the remaining 3 1/2 cups chicken broth and turn the heat to high. Return mixture to a boil and make sure to whisk often.
-Boil until the liquid is reduced by about half, which is about 8 to 12 minutes.
-Whisk the flour mixture that was set aside into the saucepan and boil for 1 to 3 minutes, whisking/stirring constantly, or until gravy mixture is thickened.
-Remove gravy from heat source and add salt and pepper to season. Stir on good time before serving.
Enjoy! :)
Thanksgiving Recipe Idea: Healthy Pumpkin Cheesecake
I realized I had not put anything up on my blog about Thanksgiving day desserts. This is an extremely delicious dessert for anyone that likes cheesecake. It is a pumpkin spiced dessert that definitely would compliment any Thanksgiving day menu. I love that I can have some cheesecake and not feel so guilty about it.
Healthy Pumpkin Cheesecake
Serves: 8-10
Adapted from: http://tastykitchen.com/recipes/holidays/healthy-pumpkin-cheesecake/
Ingredients:
16 ounces cream cheese - I use 8 oz of fat free cream cheese and 8 oz reduced fat cream cheese
2 cups splenda sugar substitute
1 can pure pumpkin (15oz)
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
2 large whole eggs or eggbeater substitute
2 whole Keebler Ready Made Reduced Fat Graham Cracker Crusts
1 cup fat free or sugar free cool whip, slightly thawed
1/2 tablespoon cinnamon sugar - optional
Directions:
-Preheat oven to 350 degrees.
-In a large bowl, combine the splenda and cream cheese with a mixer on low speed until mixed thoroughly.
-Add the pumpkin, vanilla, and all spices until smooth and combined thoroughly.
-Add one egg at a time, making sure to blend smoothly each time.
-Pour filling into the graham cracker pie crusts.
-Bake for 40 to 50 minutes or until a butter knife comes out clean after inserted into the center of the pie.
-Allow pies to cool completely and then spread the whipped cream over the top. Sprinkle with cinnamon sugar. Place in the refrigerator until time to serve.
*Tip:
You can use any kind of cream cheese you desire. I want the recipe to be a healthier, lighter version, so I used what is listed above.
Enjoy! :)
Healthy Pumpkin Cheesecake
Serves: 8-10
Adapted from: http://tastykitchen.com/recipes/holidays/healthy-pumpkin-cheesecake/
Ingredients:
16 ounces cream cheese - I use 8 oz of fat free cream cheese and 8 oz reduced fat cream cheese
2 cups splenda sugar substitute
1 can pure pumpkin (15oz)
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
2 large whole eggs or eggbeater substitute
2 whole Keebler Ready Made Reduced Fat Graham Cracker Crusts
1 cup fat free or sugar free cool whip, slightly thawed
1/2 tablespoon cinnamon sugar - optional
Directions:
-Preheat oven to 350 degrees.
-In a large bowl, combine the splenda and cream cheese with a mixer on low speed until mixed thoroughly.
-Add the pumpkin, vanilla, and all spices until smooth and combined thoroughly.
-Add one egg at a time, making sure to blend smoothly each time.
-Pour filling into the graham cracker pie crusts.
-Bake for 40 to 50 minutes or until a butter knife comes out clean after inserted into the center of the pie.
-Allow pies to cool completely and then spread the whipped cream over the top. Sprinkle with cinnamon sugar. Place in the refrigerator until time to serve.
*Tip:
You can use any kind of cream cheese you desire. I want the recipe to be a healthier, lighter version, so I used what is listed above.
Enjoy! :)
Thanksgiving Recipe Idea: Homemade Green Bean Casserole
Who doesn't like Green Bean Casserole on Thanksgiving? It is honestly one of my favorite side dishes. However, I really prefer homemade over the Cream of Mushroom soup kind. Yes, it takes a little longer to prepare but it is so worth it. One great thing about the recipe I am providing you is that it can be made in advance, so you save some time on turkey day.
Please try out this recipe. I think you will never go back to the Cream of Mushroom soup kind. The entire family will love that you made this from scratch as well. :)
Homemade Green Bean Casserole
Serves 8
Adapted from: http://annies-eats.net/2011/11/21/from-scratch-green-bean-casserole/
Ingredients:
1 1/4 pounds green beans, ends trimmed and cut in half OR 19 oz bag of frozen whole green beans - thawed
2 tablespoons light butter
10 oz. button mushrooms, sliced OR baby portabella mushrooms, sliced
3 tablespoons minced shallots OR minced yellow onion
3 tablespoons white whole wheat flour
1 cup half & half (I am using fat free half & half to make this dish healthier)
1 cup reduced sodium chicken broth
2 teaspoons low sodium soy sauce
salt and pepper for seasoning
For the crunchy topping:
Canola oil - for frying
2-3 shallots, sliced thinly OR onion slices (shallots are the preferred ingredient)
Flour, for dredging
Directions:
-Preheat oven to 350 degrees. Take a 2 quart casserole baking dish and spray with nonstick cooking spray.
-In a large pan, add the green beans and cover with a few inches of water. Bring the green beans to a boil and then simmer on low for 4 to 6 minutes or until fork tender. Drain and rinse the beans in cold water. Set aside.
-Return the large pan to heat and add the butter and mushrooms to the pan and saute for about 5 minutes.
-Add the minced shallots or onions to the pan and cook an additional 1 minute.
-Add the flour to the pan and cook for approx 1 minute.
-Stir in half and half, the chicken broth, and the soy sauce. Bring entire contents of pan to a boil. Make sure you are stirring or whisking constantly to prevent scorching/burning.
-Once the pan is at a boil, reduce heat to low and simmer for about 5 minutes making sure to continue to stir the mixture.
-Add in the green beans and season the entire pan with salt and pepper. Pour contents of pan into the greased baking dish.
-If you are making the dish ahead of time, you will want to cover and refrigerate the baking dish.
-If you are going to make this dish right away, bake for 20 minutes or until browned and bubbling in the oven.
-To make the onion topping, add some canola oil to a small saucepan. Heat oil over medium high heat.
-While the oil is heating, dredge the sliced shallots in some seasoned flour, making sure to shake off any excess batter.
-Add the dredged shallots to the hot oil and fry until the shallots are golden brown. Should take 2-3 minutes. Remove the shallots and place on a paper towel lined plate. I double up on paper towels to get rid of any excess oil.
-Sprinkle these fried shallots over the casserole and serve immediately.
Enjoy! :)
Please try out this recipe. I think you will never go back to the Cream of Mushroom soup kind. The entire family will love that you made this from scratch as well. :)
Homemade Green Bean Casserole
Serves 8
Adapted from: http://annies-eats.net/2011/11/21/from-scratch-green-bean-casserole/
Ingredients:
1 1/4 pounds green beans, ends trimmed and cut in half OR 19 oz bag of frozen whole green beans - thawed
2 tablespoons light butter
10 oz. button mushrooms, sliced OR baby portabella mushrooms, sliced
3 tablespoons minced shallots OR minced yellow onion
3 tablespoons white whole wheat flour
1 cup half & half (I am using fat free half & half to make this dish healthier)
1 cup reduced sodium chicken broth
2 teaspoons low sodium soy sauce
salt and pepper for seasoning
For the crunchy topping:
Canola oil - for frying
2-3 shallots, sliced thinly OR onion slices (shallots are the preferred ingredient)
Flour, for dredging
Directions:
-Preheat oven to 350 degrees. Take a 2 quart casserole baking dish and spray with nonstick cooking spray.
-In a large pan, add the green beans and cover with a few inches of water. Bring the green beans to a boil and then simmer on low for 4 to 6 minutes or until fork tender. Drain and rinse the beans in cold water. Set aside.
-Return the large pan to heat and add the butter and mushrooms to the pan and saute for about 5 minutes.
-Add the minced shallots or onions to the pan and cook an additional 1 minute.
-Add the flour to the pan and cook for approx 1 minute.
-Stir in half and half, the chicken broth, and the soy sauce. Bring entire contents of pan to a boil. Make sure you are stirring or whisking constantly to prevent scorching/burning.
-Once the pan is at a boil, reduce heat to low and simmer for about 5 minutes making sure to continue to stir the mixture.
-Add in the green beans and season the entire pan with salt and pepper. Pour contents of pan into the greased baking dish.
-If you are making the dish ahead of time, you will want to cover and refrigerate the baking dish.
-If you are going to make this dish right away, bake for 20 minutes or until browned and bubbling in the oven.
-To make the onion topping, add some canola oil to a small saucepan. Heat oil over medium high heat.
-While the oil is heating, dredge the sliced shallots in some seasoned flour, making sure to shake off any excess batter.
-Add the dredged shallots to the hot oil and fry until the shallots are golden brown. Should take 2-3 minutes. Remove the shallots and place on a paper towel lined plate. I double up on paper towels to get rid of any excess oil.
-Sprinkle these fried shallots over the casserole and serve immediately.
Enjoy! :)
Sunday, November 20, 2011
Homemade Spice Cupcakes with Pumpkin Cream Cheese Icing
I decided to bake some homemade cupcakes tonight for my coworkers, to help celebrate Thanksgiving a few days early. I didn't want to run to the store so I just found a recipe that I had everything to make it. This recipe comes from my Better Homes and Garden cookbook. I love it and use it often. Spice cake is perfect for the fall. Please don't go buy a prepackaged box of spice cake mix. It is far too easy to make yourself and so much more fun to prepare.
You can make this recipe a cake and use a 13x9 dish to bake it or you can make cupcakes.
Homemade Spice Cupcakes with Pumpkin Cream Cheese Icing
Serves 12-15 large cupcakes or 18 smaller cupcakes
Adapted from: Better Homes and Garden cookbook
Ingredients:
2 cups all purpose flour OR 2 cups plus 4 tablespoons cake flour (I used cake flour because I prefer it with baked goods)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup butter or margarine, softened
1/4 cup shortening
1 1/2 cups granulated sugar
1/2 teaspoon pure vanilla
2 eggs or eggbeater equivalent
1/4 cup buttermilk
1 cup unsweetened applesauce
Directions:
-In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger together and set aside.
-In a large bowl, combine butter and shortening and use a hand mixer to mix until fluffy and blended well. This is approx 30 seconds or so.
-To the large bowl, add the sugar and vanilla and beat with the hand mixer until blended
-Add eggs, one at a time, making sure to beat well each time.
-In a small bowl, combine applesauce and buttermilk.
-Add dry mixture and buttermilk mixture alternately to beaten mixture in the large bowl. Beat on low speed and make sure it gets blended together well.
-Prepare a cupcake pan with muffin tins or spray with nonstick cooking spray
-Bake in a 350 degree oven for 19-22 minutes or until your cupcakes are cooked completely and a toothpick inserted comes out clean. If baking a cake, bake in a 13x9 baking dish for 35 to 40 minutes.
-Cool cake completely before frosting it.
Pumpkin Cream Cheese Icing
Adapted from: http://www.skinnytaste.com/2011/09/pumpkin-cupcakes-with-pumpkin-spiced.html
Ingredients:
8 oz Philadelphia Reduced Fat Cream Cheese
1/2 cup pure pumpkin
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
5 tablespoons packed brown sugar
Enjoy! :)
You can make this recipe a cake and use a 13x9 dish to bake it or you can make cupcakes.
Homemade Spice Cupcakes with Pumpkin Cream Cheese Icing
Serves 12-15 large cupcakes or 18 smaller cupcakes
Adapted from: Better Homes and Garden cookbook
Ingredients:
2 cups all purpose flour OR 2 cups plus 4 tablespoons cake flour (I used cake flour because I prefer it with baked goods)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup butter or margarine, softened
1/4 cup shortening
1 1/2 cups granulated sugar
1/2 teaspoon pure vanilla
2 eggs or eggbeater equivalent
1/4 cup buttermilk
1 cup unsweetened applesauce
Directions:
-In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger together and set aside.
-In a large bowl, combine butter and shortening and use a hand mixer to mix until fluffy and blended well. This is approx 30 seconds or so.
-To the large bowl, add the sugar and vanilla and beat with the hand mixer until blended
-Add eggs, one at a time, making sure to beat well each time.
-In a small bowl, combine applesauce and buttermilk.
-Add dry mixture and buttermilk mixture alternately to beaten mixture in the large bowl. Beat on low speed and make sure it gets blended together well.
-Prepare a cupcake pan with muffin tins or spray with nonstick cooking spray
-Bake in a 350 degree oven for 19-22 minutes or until your cupcakes are cooked completely and a toothpick inserted comes out clean. If baking a cake, bake in a 13x9 baking dish for 35 to 40 minutes.
-Cool cake completely before frosting it.
Pumpkin Cream Cheese Icing
Adapted from: http://www.skinnytaste.com/2011/09/pumpkin-cupcakes-with-pumpkin-spiced.html
Ingredients:
8 oz Philadelphia Reduced Fat Cream Cheese
1/2 cup pure pumpkin
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
5 tablespoons packed brown sugar
Enjoy! :)
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